• Dry-Cured Smoked Streaky Bacon, Extra-Thin Sliced
  • Dry-Cured Smoked Streaky Bacon, Extra-Thin Sliced

Dry-Cured Smoked Streaky Bacon, Extra-Thin Sliced 250g

£5.40

In stock
  • Each pack weighs approx. 250g

Select Pack Quantity

We currently have 280 remaining in stock.
  • Delivered fresh
  • Native breed
  • Suitable for freezing

Product description

Dry-Cured Smoked Streaky Bacon – Traditional Methods, Native Breeds, Exceptional Flavour
At Swaledale Butchers, we make proper bacon — dry-cured using age-old methods and the same exceptional-quality cuts we sell fresh. This extra-thin sliced smoked streaky bacon is perfect for crisping evenly in the pan, with just the right balance of salt, smoke, and natural fat.

Our bacon is made from heritage-breed pigs with superb flavour and texture. Tamworth pigs, in particular, are renowned for their excellent bacon, with fine marbling and rich, sweet meat.

Chef George Ryle Inspires
“A chicken crown, roasted to perfection, carved and sliced, then served next to a lush Caesar salad, the dressing rich with anchovies and parmesan, sounds pretty great. Now add a few rashers of this bacon, cooked as suggested above, and drape them over the salad. Sounds even better, right?

Or maybe a medium-rare flat iron steak with roast onions, bone marrow and, again, a couple of rashers of bacon on top.

For those with a sense of adventure and a desire to cook the classics, have a go at a pork and pistachio terrine. Use this extra-thin sliced bacon to line your terrine mould, then fill it with coarsely chopped pork fat, livers and minced belly, a few terrine spices, a glug of brandy and chopped sage. Keep it in the fridge and it will feed a family for a week, while fuelling your culinary obsessions. There’s nothing quite like the pride that washes over you when you make a good terrine.”

Ingredients

Pork, coarse sea salt, unrefined brown sugar, preservatives (sodium nitrate, sodium nitrite).

  • Allergy advice: For allergens, see ingredients in bold.

Background

A Heritage of Native Breeds
Our Tamworth and Middle White pigs are reared outdoors where they can root, wallow, and express all their natural behaviours. They’re slow grown to maturity, allowing the fat to develop and marble through the meat for flavour and tenderness that modern hybrids can’t match.

To maximise the naturally occurring flavour, all Swaledale native-breed pork is dry-aged on the bone for up to three weeks in our Himalayan salt chamber, further enhancing its depth and character.

Dry-Cured Smoked Streaky Bacon, Extra-Thin Sliced is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Customer Reviews

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